Peel skin off the back of the smoked trout fillet and discard it. Transfer trout meat and dill into a food processor fitted with the blade attachment. Pulse to roughly chop.
Add remaining ingredients and pulse until well chopped and blended to a dip consistency.
Transfer to an attractive service piece and serve with your favourite crackers, toasted bread, fresh fruit and vegetables. As with all recipes made with mayonnaise, don't leave it out too long, especially in hot weather.
Smoked Trout Dip
Ingredients
1 smoked trout fillet
¼ cup sour cream
¼ cup mayonnaise
1 chopped shallot
1 tablespoon prepared horseradish
¼ cup fresh dill, chopped
juice of half a lemon
salt and pepper to taste
Directions
Peel skin off the back of the smoked trout fillet and discard it. Transfer trout meat and dill into a food processor fitted with the blade attachment. Pulse to roughly chop.
Add remaining ingredients and pulse until well chopped and blended to a dip consistency.
Transfer to an attractive service piece and serve with your favourite crackers, toasted bread, fresh fruit and vegetables. As with all recipes made with mayonnaise, don't leave it out too long, especially in hot weather.
Smoked Trout Dip
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Perfect with vegetable crudités, crackers or pita crisps, this tasty dip will be a welcome menu addition at your next party.
Served with crackers, toast or fresh veggies, this SMOKED TROUT DIP is very tasty!
True story: this recipe for SMOKED TROUT DIP happened by accident. Arriving home from a weekend shop at a favourite market, I unpacked my groceries and discovered a piece of smoked trout in and amongst my things – I could have sworn I asked for smoked salmon. Oh well, I figured I could make the best of the mishap and got to work crafting something. I now make it all the time.
With just a few choice ingredients, you too can make this fab SMOKED TROUT DIP:
INGREDIENTS
Don’t be surprised how these few ingredients come together to create something so darn delicious. One thing to mention is the horseradish. We used a premium prepared horseradish, you know, the kind that might make your eyes water. Getting the good stuff is important, but remember, a little dollop will do ‘ya.
SMOKED TROUT
It’s easy to work with this soft-textured smoked fish. Just peel and discard the skin, break the flesh up into smaller pieces and you’re good to go.
I often check the flesh for overlooked bones. You probably won’t find many, but best to remove those tiny rascals if you can.
FRESH DILL
Lots of fresh dill is a must. This fragrant, flavourful herb works so well with the mayo, sour cream, horseradish and smoked fish. Make sure to hold a tiny bit back to garnish the dip or individual toasts.
CHOP BLEND
You’ll see my favourite chopper in the Amazon links further down in this post. This essential kitchen tools helps roughly chop the smoked trout and dill and blend them with the creamy ingredients. Don’t over process, this dip works best when left a bit chunky.
SERVICE PLEASE!
You can serve this SMOKED TROUT DIP with crackers and assorted vegetables, but I love serving it with seasonal fresh fruit too. It’s especially satisfying with grapes, cherries and even fresh figs. You can also beautify the presentation by creating little bite-size treats on individual mini-toast rounds. They make easy-to-pass party snacks that disappear really fast!
If you’re reading this because a get-together is in the works, here are some other party-friendly recipes you may enjoy. People love making these SPICY CHEESE STICKS, our extra-simple SAVOURY MINI TARTS and these OVEN-BAKED PITA CRISPS for dipping.
You’ll be amazed by the distinctive flavours of this easy-to-prepare SMOKED TROUT DIP.
Peel skin off the back of the smoked trout fillet and discard it. Transfer trout meat and dill into a food processor fitted with the blade attachment. Pulse to roughly chop.
Add remaining ingredients and pulse until well chopped and blended to a dip consistency.
Transfer to an attractive service piece and serve with your favourite crackers, toasted bread, fresh fruit and vegetables. As with all recipes made with mayonnaise, don't leave it out too long, especially in hot weather.
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